Pumpkin Ginger Soup with Toasted Macadamias

This is what I call my “healthily indulgent soup”, using macadamias rather than cream to bring a delicious rich creaminess. Just a touch of nutty texture, and the sweetness of macadamias and apples. If you can find the Australian nuts, all the better, as the nut from its native terroir has a more subtle soft crunch!

Servings: 4


  • 2 tbsp Olive oil
  • 1/3 cup Raw macadamia nuts, roughly chopped
  • 1 small White onion, chopped
  • 1 tbsp Ginger, grated
  • 2 cups Pumpkin or winter squash, diced
  • 1 Apple, peeled and chopped
  • 3 cups Chicken stock
  • Roasted macadamias, to garnish


  1. Heat oil in a heavy-based large saucepan, add the macadamias, onion and ginger, and sauté over medium heat for 2-3 minutes or until golden.
  2. Add the pumpkin and apple and cook 1-2 minutes further, then pour in the stock. Cover and cook for 15-20 minutes or until pumpkin is soft.
  3. Tip off some of the liquid, and reserve, then puree the remainder using an immersion blender or in a blender until smooth and creamy. Add more of the cooking liquid to bring to desired consistency.
  4. Reheat and serve in bowls scattered with extra macadamias.
  • Yield: 4 Servings

Photography – Horticulture Australia Limited – for more recipes and information (www.macadamias.org)